Purple sweet potato as a natural stabilizer in dairy products

Abstract

Consumer interest in high-quality food is growing, especially in functional products. Milk and dairy products are high-nutrient sources that are often enriched with additives to enhance their bioactivity. However, dairy products such as yogurt can be prone to defects, including syneresis. The main components of yogurt, including protein ( casein and whey ), carbohydrates ( lactose ), milk fat, calcium, and lactic acid, play a crucial role in the formation and stability of the gel structure. Processing factors, such as heat treatment, temperature, and duration of storage, also affect the physical stability of the product. Generally, additives are used to maintain quality and sensory characteristics, but overconsumption of food with synthetic additives can negatively affect health. Therefore, the use of natural ingredients needs to be developed. Purple sweet potato flour is a natural ingredient that can serve as a stabilizer due to its high starch content. Starch has been widely used as a thickener, stabilizer, and gel former. In addition to starch, purple sweet potato flour contains anthocyanins that can increase the added value of the final product. This article aims to examine the potential use of the purple sweet potato as a nutrient-rich natural stabilizer.

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